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Post by One Man Gang on Aug 8, 2024 7:35:33 GMT -5
My relief brought me 20lb of coryphaena hippuris filets this morning from his week off in the keys. I'll be frying that up tonight at home.
Now I just need his mate to bring me 10 crawfish tails next week when I get back to work and all debts will be paid.
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Post by ferris1248 on Aug 8, 2024 8:04:49 GMT -5
Nothing better than some fried up dorado. Hushpuppies and a good slaw would go nicely.
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Post by JS84 on Aug 8, 2024 8:18:50 GMT -5
I've not been big on Mahi but that could be due to how I've had it prepared. What are yalls go to ways to cook up Mahi?
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Post by ferris1248 on Aug 8, 2024 9:12:35 GMT -5
It's been a while since I'd had some but seems like we fileted it, cut the dark streak out and deep fried it in peanut oil.
Seems like we used Autry or Zatarains breading. It is a stronger tasting fish. If you like stronger fish, fresh Spanish or king, etc., you should like it.
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Post by cracker4112 on Aug 8, 2024 9:59:34 GMT -5
It’s also pretty good on the grill, some Tony’s and lime while it’s cooking.🍳
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Post by One Man Gang on Aug 8, 2024 10:05:03 GMT -5
I'm not a big fan of it either. In some places they are considered trash fish and the locals will eat other shit before they eat Mahi.
I may have told this story before but one time while steaming to where I wanted to swordfish we trolled up a couple 15 to 20lbrs on the handlines. I went out on deck to clean them for some fried fingers while my crew built gear. I got the filets off the first fish and a crew member from Samoa asked me what I was going to do with all that fish. I said I was going to fry it up and he looked like he was going to cry. I told him if he wanted it he could eat it. He rinsed it with the saltwater wash down and literally devoured both sides like a python might swallow a pig; blood line and all. I think I gave him a second set of filets and he did the same. I was like, fuck Junior, you must be starving!
Anyway, I remove the blood line and 99% of the time fry it. Much like Ferris. I may get fancy tonight and do a coconut crust. Also use my own hoe-made tarter sauce. A strong red meat, meat eater like me has to mask the 'fishy' flavor in MOST fish. I don't know how some of you guys can stomach kingfish or blue fish other than smoked dip... but if you like it, enjoy it.
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Post by One Man Gang on Aug 8, 2024 10:05:44 GMT -5
It’s also pretty good on the grill, some Tony’s and lime while it’s cooking.🍳 I can work with this too, but heavy on the seasoning and NOT over cooked. |
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Post by JS84 on Aug 8, 2024 14:14:13 GMT -5
I can eat some spanish maks but kings, blues, etc need to be smoked and made into dip for me to eat them as well.
I mainly stick to Grouper, Snapper, Redfish, Trout, Maks most commonly
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Post by conchydong on Aug 8, 2024 15:12:44 GMT -5
I would rather eat “fresh” Kingfish than Dolphin. If you take a kingfish fillet and skin it and blacken it, it’s just as good as any other blackened fish. I don’t care for King or Dolphin that has been frozen.
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Post by Tarpon65 on Aug 8, 2024 16:53:09 GMT -5
Grilled leg quarters, ABTs, and Italian green beans.  |
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Post by ferris1248 on Aug 8, 2024 16:54:27 GMT -5
I'm not a big fan of it either. In some places they are considered trash fish and the locals will eat other shit before they eat Mahi. I may have told this story before but one time while steaming to where I wanted to swordfish we trolled up a couple 15 to 20lbrs on the handlines. I went out on deck to clean them for some fried fingers while my crew built gear. I got the filets off the first fish and a crew member from Samoa asked me what I was going to do with all that fish. I said I was going to fry it up and he looked like he was going to cry. I told him if he wanted it he could eat it. He rinsed it with the saltwater wash down and literally devoured both sides like a python might swallow a pig; blood line and all. I think I gave him a second set of filets and he did the same. I was like, fuck Junior, you must be starving! Anyway, I remove the blood line and 99% of the time fry it. Much like Ferris. I may get fancy tonight and do a coconut crust. Also use my own hoe-made tarter sauce. A strong red meat, meat eater like me has to mask the 'fishy' flavor in MOST fish. I don't know how some of you guys can stomach kingfish or blue fish other than smoked dip... but if you like it, enjoy it. You want to share that hoe-made tarter sauce recipe? |
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Post by ferris1248 on Aug 8, 2024 16:58:47 GMT -5
I would rather eat “fresh” Kingfish than Dolphin. If you take a kingfish fillet and skin it and blacken it, it’s just as good as any other blackened fish. I don’t care for King or Dolphin that has been frozen. If I'm eating Spanish it has to be the day I caught it. King? Used feel the same but discovered vacuum sealing. I'll steak king and vacuum seal but it has to be done within 24 hours of the catch. It's good for about 3-4 months. After that it makes decent smoked dip. |
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Post by swampdog on Aug 8, 2024 17:29:42 GMT -5
Seasoned Cheese grits with shrimp on top, and a dark chocolate cheese cake for dessert.
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Post by 4ward on Aug 8, 2024 17:48:23 GMT -5
Pan fried or grilled mahi fillets topped with mango/habanero salsa is pretty dang good.
As for kings, fresh/ never frozen( just like spanish). We use to make kingfish spaghetti back in the day.. I don’t care for really strong fish but, I still like that.
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Post by cadman on Aug 8, 2024 18:38:26 GMT -5
Do you guys eat Cobia?
I will eat almost any fish caught. I even love mullet, which a lot of people can't stand.
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Post by 4ward on Aug 8, 2024 19:00:08 GMT -5
Do you guys eat Cobia? I will eat almost any fish caught. I even love mullet, which a lot of people can't stand. Cobia is largely overrated as table fare (think AJ without worms, so there is something good). |
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Post by wynnv on Aug 8, 2024 19:06:19 GMT -5
I have had cobia several times. To me it was just ok. I haven't had mahi in years. When I did eat it I would marinate... season and grill. On occasion I would deep fry heavily seasoned nuggets. Never developed a taste for kingfish...tried it several ways. Spanish as was mentioned really fresh baked or broiled with garlic powder, pepper and lemon juice. Dad used to make mom fry up blues with the whiting. I don't care how fresh they were, I think he was the only one to eat them. Anymore I prefer fish raw (tuna or wahoo) otherwise blackened, baked, or broiled. Clean flaky meat...nothing strong or oily. I like fried fish but rarely make it.
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Post by One Man Gang on Aug 9, 2024 6:39:23 GMT -5
I'm not a big fan of it either. In some places they are considered trash fish and the locals will eat other shit before they eat Mahi. I may have told this story before but one time while steaming to where I wanted to swordfish we trolled up a couple 15 to 20lbrs on the handlines. I went out on deck to clean them for some fried fingers while my crew built gear. I got the filets off the first fish and a crew member from Samoa asked me what I was going to do with all that fish. I said I was going to fry it up and he looked like he was going to cry. I told him if he wanted it he could eat it. He rinsed it with the saltwater wash down and literally devoured both sides like a python might swallow a pig; blood line and all. I think I gave him a second set of filets and he did the same. I was like, fuck Junior, you must be starving! Anyway, I remove the blood line and 99% of the time fry it. Much like Ferris. I may get fancy tonight and do a coconut crust. Also use my own hoe-made tarter sauce. A strong red meat, meat eater like me has to mask the 'fishy' flavor in MOST fish. I don't know how some of you guys can stomach kingfish or blue fish other than smoked dip... but if you like it, enjoy it. You want to share that hoe-made tarter sauce recipe? Sure, but you gotta go by feel, kinda. I don't cook with measurements. I eye ball it and adjust. Healthy dollop of mayo, a squeeze of yellow mustard, salt, pepper, dash of Tony chacheres, dried dill, dill relish, maybe some dried mustard if you have it, a squeeze of lime, some zest if you're a real lime man, maybe a squirt of lemon juice. Mix it well, refrigerate. Never had any complaints, but as I said I have no measurements for exactness. |
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Post by slough on Aug 9, 2024 6:44:47 GMT -5
I even love mullet, which a lot of people can't stand. Fresh mullet hard to beat! |
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Post by swampdog on Aug 9, 2024 9:28:09 GMT -5
I believe some of us have grown up eating whatever was caught because that was what was fried up and served for dinner. A large family didn’t grow up very picky. Maybe our dad’s ate the blue fish or a stronger tasting fish and left the more choice snapper for the women and children.
I’ve eaten a great variety a long the way and so far enjoy them all anyway they’re prepared.
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Post by One Man Gang on Aug 9, 2024 9:36:33 GMT -5
My dad was still fishing commercially when I was young. Back then they would fill the pin rails at the Yardarm marina in Pompano with fish. The Yankees only wanted a couple filets to take home along with their pics of the days catch. The rest was thrown over the side at the dock because it wasn't worth the drive to market.
They did the same with giant blue fins during their Cat Key tuna tourneys as well.
My dad hated kingfish and other mackerels. I pretty much do too. He was reluctant eating mahi as well. He watched them eating the shit and toilet paper on the sewage out falls. Give me a grouper any day.
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Post by conchydong on Aug 9, 2024 9:41:11 GMT -5
Do you guys eat Cobia? I will eat almost any fish caught. I even love mullet, which a lot of people can't stand. . Cobia makes an excellent ceviche. I eat mullet too. Even Silvers. |
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Post by wynnv on Aug 9, 2024 10:18:34 GMT -5
Tonight I am making Korean beef ribs (flanken cut) and pork riblets with an asian glaze. Asian fried cabbage...Jasmine rice and kani salad. Tomorrow is pasta with clam sauce...shrimp and scallop scampi.
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Post by ferris1248 on Aug 9, 2024 10:39:38 GMT -5
You want to share that hoe-made tarter sauce recipe? Sure, but you gotta go by feel, kinda. I don't cook with measurements. I eye ball it and adjust. Healthy dollop of mayo, a squeeze of yellow mustard, salt, pepper, dash of Tony chacheres, dried dill, dill relish, maybe some dried mustard if you have it, a squeeze of lime, some zest if you're a real lime man, maybe a squirt of lemon juice. Mix it well, refrigerate. Never had any complaints, but as I said I have no measurements for exactness. Thank you |
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Post by Deleted on Aug 9, 2024 17:13:35 GMT -5
Pot roast, gravy, mashed potatoes and sweet peas. Mmmmuuummmmm
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Post by wynnv on Aug 10, 2024 9:38:19 GMT -5
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Post by Deleted on Aug 10, 2024 9:56:33 GMT -5
Have 4 steaks in marinade for lunch right now
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Post by Deleted on Aug 10, 2024 10:00:42 GMT -5
Friend got 34 nice sized mullet with 4 throws of the net off of the dock.
He has the touch with the net. The most we got was 4 in a toss
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Post by 4ward on Aug 10, 2024 18:40:10 GMT -5
Momma picked up a 4# salmon fillet yesterday.
Working too damn much, so I’ll cook it tomorrow.
Pot Pies tonight.
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Post by Tarpon65 on Aug 10, 2024 18:55:50 GMT -5
Cut the yard late this afternoon and got so hot I didn't really feel like cooking burgers as we had planned. I asked the wife to fend for herself and I ended up cutting some cheddar cheese slices along with some pepperoni and green olives to snack on after I walked the dogs.
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